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P a g e s f o r l o g g e d o u t e d i t o r s l e a r n m o r e ● C o n t r i b u t i o n s ● T a l k
( T o p )
1 G e n e r a l
2 B y t y p e
T o g g l e B y t y p e s u b s e c t i o n
2 . 1 B r o w n s a u c e s
2 . 2 B u t t e r s a u c e s
2 . 3 E m u l s i f i e d s a u c e s
2 . 4 G r e e n s a u c e s
2 . 5 H o t s a u c e s ( C h i l e p e p p e r - t i n g e d s a u c e s )
2 . 6 S a u c e s m a d e o f c h o p p e d f r e s h i n g r e d i e n t s
2 . 7 S w e e t s a u c e s
2 . 8 W h i t e s a u c e s
3 B y r e g i o n
T o g g l e B y r e g i o n s u b s e c t i o n
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3 . 2 A s i a
3 . 2 . 1 E a s t A s i a n s a u c e s
3 . 2 . 2 S o u t h e a s t A s i a n s a u c e s
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3 . 3 C a u c a s u s
3 . 4 G r e a t B r i t a i n
3 . 5 M i d d l e E a s t
3 . 6 S o u t h A m e r i c a
4 B y c o u n t r y
T o g g l e B y c o u n t r y s u b s e c t i o n
4 . 1 A r g e n t i n a
4 . 2 B a r b a d o s
4 . 3 B o l i v i a
4 . 4 C a n a d a
4 . 5 F r a n c e
4 . 6 G e o r g i a
4 . 7 G e r m a n y
4 . 8 G r e e c e
4 . 9 I n d i a
4 . 1 0 I n d o n e s i a
4 . 1 1 I r a n
4 . 1 2 I t a l y
4 . 1 3 J a p a n
4 . 1 4 K o r e a
4 . 1 5 L i b y a
4 . 1 6 M a l a y s i a
4 . 1 7 M e x i c o
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4 . 1 9 P h i l i p p i n e s
4 . 2 0 R o m a n i a
4 . 2 1 R u s s i a
4 . 2 2 S p a i n
4 . 2 2 . 1 C a n a r y I s l a n d s
4 . 2 3 S w i t z e r l a n d
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4 . 2 5 U n i t e d S t a t e s
4 . 2 5 . 1 P u e r t o R i c o
5 P r e p a r e d s a u c e s
6 S e e a l s o
7 R e f e r e n c e s
8 F u r t h e r r e a d i n g
9 E x t e r n a l l i n k s
T o g g l e t h e t a b l e o f c o n t e n t s
L i s t o f s a u c e s
3 l a n g u a g e s
● D e u t s c h ● F r a n ç a i s ● M a g y a r
E d i t l i n k s
● A r t i c l e ● T a l k
E n g l i s h
● R e a d ● E d i t ● V i e w h i s t o r y
T o o l s
T o o l s
A c t i o n s
● R e a d ● E d i t ● V i e w h i s t o r y
G e n e r a l
● W h a t l i n k s h e r e ● R e l a t e d c h a n g e s ● U p l o a d f i l e ● S p e c i a l p a g e s ● P e r m a n e n t l i n k ● P a g e i n f o r m a t i o n ● C i t e t h i s p a g e ● G e t s h o r t e n e d U R L ● D o w n l o a d Q R c o d e ● W i k i d a t a i t e m
P r i n t / e x p o r t
● D o w n l o a d a s P D F ● P r i n t a b l e v e r s i o n
P r i n t / e x p o r t
I n o t h e r p r o j e c t s
● W i k i m e d i a C o m m o n s
A p p e a r a n c e
F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
T h i s i s a n o l d r e v i s i o n o f t h i s p a g e , a s e d i t e d b y C a m e r o n ( t a l k | c o n t r i b s ) at 1 1 : 4 0 , 1 9 J u l y 2 0 1 3 . T h e p r e s e n t a d d r e s s ( U R L ) i s a p e r m a n e n t l i n k t o t h i s r e v i s i o n , w h i c h m a y d i f f e r s i g n i f i c a n t l y f r o m t h e c u r r e n t r e v i s i o n . ( d i f f ) ← P r e v i o u s r e v i s i o n | L a t e s t r e v i s i o n ( d i f f ) | N e w e r r e v i s i o n → ( d i f f )
General
Spaghetti with tomato sauce and cheese
Andalusian sauce
Avgolemono
Barbecue sauce [1]
Bread sauce
Capital sauce
Cocktail sauce
Coulis
Duck sauce
Egusi sauce
Fry sauce
Halvaytar
Mahyawa
Mignonette sauce
Mint sauce
Pan sauce
Peppercorn sauce
Rainbow sauce
Salad dressing
Salsa (salsa roja)
Satzibeli
Sauce andalouse
Sofrito
Steak sauce
Sweet chilli sauce
Tomato sauce
Vinaigrette
Whipped cream
Wine sauce
Worcestershire Sauce [2]
By type
Brown sauces
Pork fillet with Bordelaise sauce
Brown sauces include:
Butter sauces
Seared ahi tuna in a beurre blanc sauce
Emulsified sauces
Sauce béarnaise
Green sauces
Hot sauces (Chile pepper-tinged sauces)
Phrik nam pla is a common hot sauce in Thai cuisine
Hot sauces include:
Sauces made of chopped fresh ingredients
Fresh-ground pesto sauce , prepared with a mortar and pestle
Sweet sauces
Crème anglaise pain d'épices
White sauces
Mornay sauce poured over an orecchiette pasta dish
By region
Africa
Maafe sauce is based upon groundnuts
Sauces in African cuisine include:
Asia
East Asian sauces
Choganjang, a Korean sauce prepared with the base ingredients of ganjang (a Korean soy sauce made with fermented soybeans ) and vinegar
Prepared sauces
Cooked sauces
Southeast Asian sauces
An historic Garum (fermented fish sauce ) factory at Baelo Claudia in the Cádiz , Spain
Oceania
Traditional sambal terasi served on stone mortar with garlic and lime
Sauces used in the Oceania region include:
Caucasus
Sauces in Caucasian cuisine (the Caucasus region) include:
Great Britain
Sauces in British cuisine include:
Middle East
Commercially-prepared red skhug , a Middle Eastern hot sauce
Sauces in Middle Eastern cuisine include:
South America
Sauces in South American cuisine include:
By country
Argentina
Salsa golf served at a "taste-off" in Buenos Aires
Sauces in Argentine cuisine include:
Barbados
Sauces in the cuisine of Barbados include:
Bolivia
Sauces in Bolivian cuisine include:
Canada
Sauces in Canadian cuisine include:
France
Beef with espagnole sauce and fries
In the late 19th century, and early 20th century, the chef Auguste Escoffier consolidated Carême's list to five mother sauces in French cuisine . They are:
Additional sauces of French origin include:
Rouille sauce Roast beef in Bourguignonne sauce , served with potatoes and red cabbage
Georgia
Sauces in Georgian cuisine include:
Germany
Sauces in German cuisine include:
Greece
Tzatziki
Sauces in Greek cuisine include:
India
Sauces in Indian cuisine include:
Indonesia
A version of Babi panggang sauce
Sauces in Indonesian cuisine include:
Iran
Sauces in Iranian cuisine include:
Italy
Pizza marinara – a simple pizza prepared with marinara sauce Sauces at a family run parilla (grill) in Palermo , Sicily , Italy
Sauces in Italian cuisine include:
Japan
Sauces in Japanese cuisine include:
Korea
Traditional Korean soy sauce
Sauces in Korean cuisine include:
Libya
Sauces in Libyan cuisine include:
Malaysia
Sauces in Malaysian cuisine include:
Mexico
Chicken in a red mole sauce
Sauces in Mexican cuisine include:
Netherlands
Sauces in Dutch cuisine include:
Philippines
Cassava suman Latik
Sauces in Philippine cuisine include:
Romania
Sauces in Romanian cuisine include:
Russia
Khrenovina sauce , a spicy horseradish sauce originating from Siberia
Sauces in Russian cuisine include:
Spain
Sauces in Spanish cuisine include:
Canary Islands
Sauces used in the cuisine of the Canary Islands include:
Switzerland
Sauces in Swiss cuisine include:
Thailand
Nam chim paesa sauce
Sauces in Thai cuisine include:
United States
Sauces in the cuisine of the United States include:
Puerto Rico
Sauces in Puerto Rican cuisine include:
Prepared sauces
Alfredo sauce
Baconnaise
Cheez Whiz
Daddies
HP sauce
Ketchup
Maggi
Magic Shell
Mustard (condiment)
OK Sauce
Pickapeppa sauce
Salsa Lizano
Salsa (prepared)
Somebody's Mother's Chocolate Sauce
See also
Compound butter
Condiment
Deglazing (cooking)
Dip (food)
Fermented bean paste
Fondue
Gastrique – caramelized sugar, deglazed with vinegar, used as a flavoring for sauces.[22]
Marination
Outline of food preparation
Reduction (cooking)
Relish
Sauce boat
Saucery
Saucier
Soup
Spread (food)
Sweet bean paste
Lists
References
File:Surprise hot sauce.jpg Hot sauce Mojo sauce atop Canarian wrinkly potatoes Chimichurri sauce
^ Escoffier, Auguste (1969). The Escoffier Cookbook . Crown Publishers, Inc.
^ Corriher, Shirley (1997). "Ch. 4: sauce sense". Cookwise, the Hows and Whys of Successful Cooking (1st ed.). New York: William Morrow & Company, Inc. ISBN 0688102298
^ Prosper Montagné (1961). Larousse gastronomique: the encyclopedia of food, wine & cookery ISBN 0-517-50333-6 . Retrieved 16 April 2012 .
^ Louisette Bertholle, Julia Child, Simone Beck (1961, 1983, 2001). Mastering the Art of French Cooking ISBN 987-0-307-95817-4 . Retrieved 2 June 2012 . CS1 maint: multiple names: authors list (link )
^ "Béchamel definition" . Merriam-Webster .
^ Victor Ego Ducrot (1998), Los sabores de la Patria , Grupo Editorial Norma. Template:Es
^ Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage . Macmillan Caribbean. p. 150. ISBN 0-333-92068-6
^ Elizabeth David , Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food , 2008, p. 162.
^ Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0
^ Jung, Soon Teck and Kang, Seong-Gook (2002). "The Past and Present of Traditional Fermented Foods in Korea" . Retrieved 7 January 2008 . CS1 maint: multiple names: authors list (link )
^ Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey
^ Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink ISBN 978-0-19-530796-2 . Retrieved March 14, 2012 .
^ Hall, Phil (March 19, 2008). "Holy Mole" . The Guardian . London. Retrieved August 20, 2010 .
^ John B. Roney (2009). Culture and Customs of the Netherlands ISBN 978-0-313-34808-2 . Retrieved 21 May 2012 .
^ Eve Zibart (2001). The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World ISBN 978-0-89732-372-7
^ Template:Ro "Definition of mujdei" . DEX online.
^ "John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue" . The Independent. July 2, 2007. Retrieved September 5, 2012 .
^ Edge, John (May 19, 2009). "A Chili Sauce to Crow About" . New York Times. Retrieved 2009-05-20 .
^ Burke, Virginia (2005). Eat Caribbean ISBN 0-7432-5948-3 . Retrieved 18 April 2012 .
^ Sarah Labensky, Alan Hause (1999) On Cooking 2nd ed., Prentice-Hall, New Jersey ISBN 0-13-862640-5
Further reading
External links
Wikimedia Commons has media related to
Sauces .
Wikibooks
Cookbook has a recipe/module on
t
e
Varieties
Manufacturers
t
e
Dishes
Africa
North America
South America
Asia
Europe
Oceania
Caribbean
Misc./other
By type
By type
R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=List_of_sauces&oldid=564911055 " C a t e g o r i e s : ● L i s t s o f f o o d s ● S a u c e s H i d d e n c a t e g o r i e s : ● C S 1 e r r o r s : m a r k u p ● C S 1 e r r o r s : d a t e s ● C S 1 e r r o r s : u n s u p p o r t e d p a r a m e t e r ● C S 1 e r r o r s : i n v a l i d p a r a m e t e r v a l u e ● C S 1 e r r o r s : I S B N ● C S 1 m a i n t : m u l t i p l e n a m e s : a u t h o r s l i s t ● C S 1 e r r o r s : e m p t y u n k n o w n p a r a m e t e r s ● C S 1 e r r o r s : a c c e s s - d a t e w i t h o u t U R L ● C S 1 e r r o r s : i n v i s i b l e c h a r a c t e r s ● A r t i c l e s u s i n g s m a l l m e s s a g e b o x e s ● I n c o m p l e t e l i s t s f r o m A u g u s t 2 0 1 2 ● A r t i c l e s w i t h m i s s i n g f i l e s ● C o m m o n s c a t e g o r y l i n k i s o n W i k i d a t a
● T h i s p a g e w a s l a s t e d i t e d o n 1 9 J u l y 2 0 1 3 , a t 1 1 : 4 0 ( U T C ) . ● T h i s v e r s i o n o f t h e p a g e h a s b e e n r e v i s e d . B e s i d e s n o r m a l e d i t i n g , t h e r e a s o n f o r r e v i s i o n m a y h a v e b e e n t h a t t h i s v e r s i o n c o n t a i n s f a c t u a l i n a c c u r a c i e s , v a n d a l i s m , o r m a t e r i a l n o t c o m p a t i b l e w i t h t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
Lists
